Gluten Free Coconut Chocolate Pudding

Can you say 'yum'? This free-to-eat dessert can be enjoyed by all!

There’s something about pudding that brings me back to my childhood. Now, as an adult, I still like the dessert, but I opt away from the store-brands I grew up eating. That’s why when I came across this delicious recipe in Delight Gluten Free, I was hooked.

What I wasn’t so keen on was the high sugar content of the original recipe. By swapping out regular sugar for coconut sugar, it’s still just as sweet but with a lower GI content. Added bonus, this recipe is not only gluten free, but also egg-free, soy-free, rice-free and corn-free. A sweet treat nearly anyone can enjoy – what’s not to love?


1 cup coconut sugar

2/3 cup almond meal

2/3 cup chocolate chips

1/2 cup cocoa powder

1/3 cup shredded coconut, unsweetened

1/4 teaspoon salt

2 cups coconut milk, unsweetened

4 tablespoons Kelapo Coconut Oil

2 teaspoons vanilla extract


1. In large bowl, whisk together sugar, almond meal, chocolate chips, cocoa power, shredded coconut and salt. Set aside.

2. In large saucepan, heat coconut milk over medium heat. Add coconut oil and vanilla extract, stirring until oil has dissolved completely.

3. Add dry ingredients and whisk until mixed thoroughly. Bring to a boil and remove from heat, stirring for two minutes. Reduce heat to medium heat and return saucepan to stove, stirring constantly until mixture beings to thicken, about five to seven minutes.

4. Remove from heat and continue to whisk until mixture becomes even thicker, about five to seven additional minutes.

5. Pour mixture into ramekins and let sit until cool enough to handle. Cover tightly with clear plastic wrap and place in fridge for at least three hours.

This is a great, kid-friendly recipe for Easter. Need other ideas for this Sunday’s dinner? Try our Chocolate Covered Macaroons or Holiday Ham – yum!



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